Low carb cabbage rolls with ground beef and tomato sauce
Why Low Carb Cabbage Rolls Are Your New Go-To Comfort Food
Craving hearty comfort food without the carb crash? Low carb cabbage rolls transform tender cabbage leaves into flavor-packed bundles stuffed with savory ground beef and smothered in tangy tomato sauce. Each bite delivers that satisfying, stick-to-your-ribs feeling while keeping you firmly in ketosis. These keto cabbage wraps prove you don’t need rice or grains to enjoy classic stuffed cabbage flavors—just wholesome ingredients and 45 minutes from prep to plate.
Ingredients
- 1 large green cabbage (about 12 leaves)
- 1½ lbs ground beef (80/20 for best flavor)
- 1 cup riced cauliflower (fresh or frozen)
- 1 medium onion, diced (about ½ cup)
- 3 cloves garlic, minced
- 2 cups sugar-free tomato sauce (divided)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp sea salt
- 2 tbsp olive oil
Substitution tips: Swap ground beef for ground turkey or pork. Use shredded zucchini instead of cauliflower rice for extra moisture.
Timing
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 6
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How to Make Low Carb Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to boil. Carefully remove 12 outer cabbage leaves, trimming thick stems flush with the leaf. Blanch leaves in boiling water for 3–4 minutes until pliable but not mushy. Drain and pat completely dry with paper towels.
Pro tip: Freeze the whole cabbage overnight, then thaw—leaves separate effortlessly without boiling.
Step 2: Create the Filling
Heat olive oil in a large skillet over medium-high heat. Sauté onion for 3 minutes until translucent, then add garlic (cook 30 seconds). Add ground beef, breaking it apart, and brown for 6–7 minutes until no pink remains. Stir in cauliflower rice, 1 cup tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook 3 minutes until heated through.
Pro tip: Don’t skip draining excess fat—soggy stuffed cabbage low carb rolls are the enemy.
Step 3: Roll and Arrange
Place ¼ cup filling at the base of each cabbage leaf. Fold sides inward, then roll tightly from bottom to top (like a burrito). Arrange seam-side down in a 9×13 baking dish. Mix remaining 1 cup tomato sauce with diced tomatoes and pour over rolls, covering completely.
Pro tip: Toothpicks secure loose rolls, but remove before serving to avoid surprises.
Step 4: Bake to Perfection
Cover dish tightly with foil. Bake at 350°F for 30 minutes until cabbage is fork-tender and sauce bubbles around edges. Let rest 5 minutes before serving—this sets the filling and intensifies flavors.
Pro tip: Broil uncovered for 2–3 minutes at the end for caramelized edges on the sauce.
Nutritional Information
Per serving (2 rolls): Calories: 285 | Protein: 24g | Fat: 17g | Net Carbs: 6g | Fiber: 4g
Variations & Tips
Substitutions:
- Use ground lamb with mint for a Mediterranean twist
- Replace tomato sauce with alfredo for creamy keto cabbage wraps
- Add crumbled bacon or shredded cheese to the filling
Common Mistakes to Avoid:
- Don’t overblanch cabbage—leaves tear easily when overcooked
- Avoid overstuffing; rolls split during baking
- Never skip covering with foil—exposed rolls dry out
Storage: Refrigerate in an airtight container for 5 days. Freeze individual rolls (wrapped in parchment, then foil) for up to 3 months. Reheat in a 325°F oven for 20 minutes or microwave on 50% power for 3–4 minutes.
Serving Suggestions
Plate two stuffed cabbage low carb rolls with a generous ladle of sauce. Pair with creamy mashed cauliflower, a crisp cucumber salad, or roasted Brussels sprouts. Garnish with fresh parsley and a dollop of sour cream for restaurant-quality presentation.
More Low-Carb Recipes You’ll Love
Looking for more protein-packed, zero-carb inspiration? Check out our Ultimate Carnivore Diet Recipes Guide for simple meal ideas that satisfy.
Conclusion
These low carb cabbage rolls deliver all the cozy nostalgia of grandma’s recipe with none of the guilt. Make a double batch on Sunday—you’ll thank yourself when Wednesday dinner is just a reheat away. Try them tonight and taste why this recipe earns five stars every time.
FAQs
Can I make low carb cabbage rolls ahead of time?
Absolutely! Assemble rolls up to 24 hours in advance, cover tightly, and refrigerate unbaked. Add 5–10 minutes to baking time if cooking straight from the fridge. They’re perfect for meal prep or entertaining.
What’s the best cabbage for stuffed cabbage low carb recipes?
Green cabbage works best due to its sturdy leaves and mild flavor. Savoy cabbage is more delicate but offers beautiful texture. Avoid red cabbage—it’s too tough and adds bitterness to the sauce.
How do I prevent cabbage rolls from falling apart?
Use leaves from the cabbage’s outer layers (they’re larger and stronger). Blanch just until bendable, not soft. Roll tightly and place seam-side down in the baking dish—the sauce and heat seal them during cooking.
Can these keto cabbage wraps be frozen after cooking?
Yes! Cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to freezer bags with parchment between rolls. Thaw overnight in the fridge before reheating for best texture.
Are cabbage rolls truly keto-friendly?
Traditional versions with rice aren’t, but this recipe uses cauliflower rice, keeping net carbs at just 6g per serving. The cabbage itself is low-carb (only 2g net carbs per cup), making these perfect for strict keto diets.
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